Discover three groundbreaking bakery ingredients that are revolutionizing the industry by enhancing workplace safety, reducing waste, and promoting sustainability. From low-dust flour that cuts airborne particles by 70% to innovative seed adhesives that minimize waste by 30%, these solutions help bakeries meet modern challenges while improving efficiency and profitability. Learn how these advanced ingredients can transform your bakery operations for a more sustainable future.

Discover how Finns are transforming their bread consumption with a focus on whole grains, nutrition and sustainability. Insights from Fazer's 2025 Bread Survey reveal eating trends and health benefits.

The Bread That Fills You Up Wageningen research shows how crust and crumb texture change how fast, and how much, we eat. Even margarine...

Kingsmill and Hovis are in merger talks. Learn how this bread industry deal reflects wider consolidation trends and what it could mean for Europe’s industrial bakers.

Nutrition and health have emerged as central themes, influencing product development, marketing strategies, and growth trajectories across the sector.​

On 18 and 19 May 2025, Düsseldorf will host some of the world’s finest bakers as they compete for gold at the iba UIBC Cup of Bakers.

LE DUFF Group, a major player in the global food and catering sectors, is charting a bold path for industrial growth.

Repsol and Bunge have announced a collaboration focused on producing renewable fuels in Europe using intermediate oilseed crops such as camelina and safflower.